Ayed S. Amr

Storage stability of sheep Samneh packaged in traditional and modern packaging materials

Samneh (Ghee, Anhydrous butter fat) was prepared from sheep butter, and packed in white glass jars, polyethylene jars, tin cans, and clay pots. Duplicates of each sample were stored under light, and dark storage conditions for a period of 30 weeks. Samples were drawn at 5‐week intervals and evaluated for the development of oxidative (peroxide value, PV), and hydrolytic (free fatty acid, FFA) types of rancidity. Results demonstrated that both storage time, and type of package have highly significant (P≤0.01) effects on the development of the two types of rancidity. They also showed that rancidity developed in the glass packed Samneh samples at higher rates than Samneh packed in other types of containers, especially under light storage conditions. The differences were less pronounced when Samneh was stored in the dark. Clay pots proved to be best packaging material for the storage of this product.

Predicting farinograph parameters by rapid visco analyser pasting profile using partial least square regression

Farinograph parameters are widely used to predict flour and dough functionality. Accurate prediction of farinograph parameters using other instruments would provide key information in determining cereal products quality and functional properties. This study was undertaken to provide calibration models using rapid visco analyser (RVA) to predict farinograph flour parameters and dough end-use functionality. A total of 267 samples consisted of wheat flour substituted with various ratios of disrupted chickpea (Cicer arietinum) and lentil (Lens culinaris) flours were used in this study. Samples (n=237) were randomly selected and used to develop calibration models of farinograph parameters using RVA profile. Another sample set consisting of 30 flour samples were used to validate the developed models. The partial least squares regression method using the RVA profile was used to develop prediction models for farinograph parameters treatments. Farinograph parameters (water absorption, peak time, mixing tolerance i...

Characterisation and use of single and double low temperature dry-fractionated olein and stearin from virgin olive oil

Single and double-fractionated olein and stearin were obtained by successive cooling of the virgin olive oil at 10 and 6 °C. Characteristics of the obtained fractions were compared with those of the virgin parent oil. Single-fractionated stearin (first stearin) constituted 65% (w/w) of the virgin oil, while double-fractionated stearin (second stearin) constituted 55% (w/w) of the single-fractionated olein (first olein). The fractionation process resulted in minor changes in the peak temperature and enthalpy change of the differential scanning calorimetry thermograms, and in minor changes in the physical, chemical sensory attributes of the oil fractions. The virgin oil and the stearin fractions were significantly (P≤0.05) more stable to oxidation as evaluated by the Rancimat method than the olein fractions. Mayonnaise and Italian salad dressing prepared from the double fractionated stearin had significantly (P≤0.05) superior consistency, smoothness and overall acceptability to those produced from the other...

Sequential Acid, Alkaline, and Enzymatic Modifications of Chickpea and Lentil Flours Impacted Batter Physical Properties

The effect of sequential acid, alkaline, and enzymatic treatment of chickpea and lentil flours on batter rheological properties was investigated. Substitution of wheat with disrupted chickpea and lentil flours significantly (P < 0.05) increased water-holding capacity from 66.8% in wheat flour to more than 70.0% based on the disruption treatment, indicating an improved adhesion of coated batter. Flow behavior index of batter treatments of partially replaced wheat flour with various ratios of disrupted chickpea and lentil flours ranged from 0.88 to 1.36 and was significantly (P < 0.05) lower than the flour (i.e., 2.15) and nondisrupted control (i.e., 1.28–1.38 for chickpea and 1.22–1.28 for lentil) flours. Consistency coefficients of disrupted chickpea and lentil flours were significantly (P < 0.05) greater when replacing wheat control, indicating a best fit for the shear-thickening model. Flour disruption decreased the treatment’s pasting properties, except the setback, providing support for the significan...

Tomato Pomace Pigment : Extraction and Use as Food Colorant

Tomato pomace pigment was extracted with organic solvents and corn oil,purified and fractionated on MgO: Celite (1:1 wt/wt) column. Results showed that among the solvents used the extraction of the pigment, carbon tetra chloride: ethanol (1:1) was the most efficient one yielding 166.3 mg pigment extract/ kg tomato pomace. The major carotenoid fractions were : lycopene 71.37%, phytoene 13.3%, phytofluene 5.55%, β-carotene 4.46%, γ-carotene 3.13 and δ- carotene 2.39. Stability of the corn oil extract was poor to heat and light, moderate to oxygen and high to pH in the range of 3.0-9.0. Sensory evaluation of the coloured foods with the same extract indicated that the pigment can be used successfully in the coloration of such foods as ice cream, margarine, potato chips and cooked rice as it imparted no off flavour or objectionable colour.